Last Updated October 24th, 2018 at 02:50 pm by Lisa
Nut Goodie Bar Candy is an addictively sweet chocolate peanut butter candy bar famous in Midwest USA. An easy no-bake dessert candy served right from the freezer!
This recipe comes from the Leaf/Olson family in Minnesota (love you guys!) While staying at their cabin, I took one bite from a piece, and fell in love. I simply couldn’t stop eating it…
Thank you again for sharing this family favorite recipe, oh and I should mention this is a tradition to make this candy at Christmas. Of course, it will work anytime of year.
- 2 tablespoons butter to grease sheet pan
- 12 oz (2 cups) semi sweet chocolate chips
- 6 oz (1 cup) peanut butter chips
- 6 oz (1 cup) butterscotch chips
- 2 cups peanut butter
- 1 cup butter
- 8 tablespoons heavy whipping cream
- 1/4 cup Jello vanilla pudding Cook and Serve Pudding Mix
- 1 teaspoon maple extract flavoring
- 5 cups powder sugar
- 2 cups salted cocktail peanuts Spanish peanuts
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Make room in the freezer for your 12 x 16 baking sheet tray that you will make your candy on, and butter your sheet pan well.
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Melt the all 3 chips and peanut butter in a double boiler (or sauce pan/over water pan), stirring frequently over medium high heat for 1 minute. Turn off heat.
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Spread 1/2 of the melted chocolate mixture onto a buttered 12 x 16 baking sheet. Freeze for 10-15 minutes until firm.
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In a (clean) medium sauce pan, melt the butter, heavy whipping cream, Jello vanilla pudding mix, and maple flavoring. Melt and bring to a boil (it will separate). Remove from heat and mix using a hand mixer in the confectioner's sugar, and it will come together.
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Next, spread the nougat evenly over the chilled chocolate layer. Freeze for 10-15 minutes until firm.
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Meanwhile, add the peanuts to the remaining other 1/2 chocolate mixture and then spread evenly over the nougat layer.
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Freeze for 30 minutes. Cut into 3/4-1 inch squares. Serve in small mini candy/baking paper cups.
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Nut Goodie Candy will melt a bit at room temperature, and it awesome right from the freezer (trust us!).
The candy is soft right from the freezer, and the texture is just amazing.
Place pieces on a paper plate, and cover with a ziplock bag, or in airtight container, stores well for a couple of weeks.
First 1/2 of chocolate mixture with the nougat being spread on top…
Final chocolate peanut layer ready for freezer…
Truth is when I first made this candy at home, it makes 80 pieces! So I gave plates to neighbors and friends thinking, “I hope they like it.” They didn’t just like it they LOVED it!
And have asked when the recipe would be on the Delicious Table. One of my neighbors comes from a family of candy makers, and she had never tasted or heard of this delicious dessert. Enjoy, make and share this recipe with friends and family!
All The Best Dishes,
Lisa
XO
Let’s talk more about chocolate, shall we?
Bake these gooey marshmallow and chocolate S’more Mini Skillet Chocolate Chip Pizookie Cookies…
Mini White Chocolate Raspberry Scones… are moist and loaded with white chocolate and real raspberries (also another amazing recipe from the Leaf/Olson family….
Highly addictive. I made these and took them to an office potluck and everyone raved and raved. Great for potlucks and parties or as gifts!